pastries and bakery chef for the mine site (Bakery & Pastry Chef) The job role is to operate and manage the pastries and bakery department in the kitchen to produce high-quality daily menus for the workforce on site. This role includes preparing ingredients, innovating a wide range of fresh pastries, and decorating desserts to present them attractively, in addition to handling related administrative and paperwork tasks. Working under company directives, the successful holder of the role will uphold excellent food safety and hygiene standards while collaborating with the chief chef of the section to ensure an efficient and high-performing work environment. • Job site: On-site at Marsa Alam • Contract type: Permanent, full-time • Work system (shifts): 20 working days / 10 days off • Benefits and compensation: competitive salary and comprehensive benefits package Main duties and responsibilities • Operating the department and executing the menus: managing and running the pastries and bakery section in the kitchen, preparing desserts, pastries, and pastries according to specified recipes to meet daily menus. Developing new innovative recipes for seasonal dessert menus. • Baking and ingredient preparation: preparing raw ingredients, testing food flavors to ensure exceptional taste, and safely handling commercial baking and kitchen equipment. • Plating and presentation: decorating and presenting desserts and pastries to ensure they are presented in a beautiful, appetizing, and appealing way for residents at the camp and site workers. • Commitment to safety, health, hygiene, and food safety: adhering to strict cleanliness and safety standards on site. Ensuring the department complies with health regulations, maintaining cleanliness of the workstation, applying proper storage methods for raw materials, and meeting internal and external audit requirements. • Departmental administration and documentation: using basic management skills to handle required kitchen documents and paperwork. Identifying and reporting all required equipment maintenance work, and proactively recommending tools or materials that would facilitate or improve task completion. Qualifications and requirements • Educational qualification: a diploma or above from a tourism and hotels school/institute, or an equivalent field. A valid and recognized Hygiene Certificate is preferred. • Practical experience: at least 5 years of hands-on experience in the production of pastries and bakery products. Strongly preferred for those with specific experience in large-scale catering, or remote-site camps, or high-volume food production environments. Prior experience in the gold mining sector is not required. • Knowledge and skills: practical and in-depth familiarity with global food safety standards and compliance, and knowledge of commercial kitchen equipment. Basic administrative abilities and readiness to complete routine production paperwork.

Additional details

• Number of vacancies: 5
• Shift system: mornings only
• Benefits: health insurance, social security, transportation allowance, meals, housing, overtime